Chef Job Description: Templates + What To Include

Creating a clear and detailed job description is key to attracting top Chef candidates. 

In this article, we’ll provide job descriptions for different types of Chefs and discuss what to include to create a well-crafted culinary Chef job description. These will help ensure that you draw in skilled professionals who are perfectly suited for the role.

That being said, we’ve prepared 13 job description templates that cover most Chef positions within a commercial kitchen.

Download your chosen template in PDF or Word format and customize it to your specific needs, so you can find the perfect candidate!

1. Restaurant Chef Job Description Template

This Chef job description template is a more general one. It’s suitable for use to recruit Chefs for various hospitality settings. 

So no matter whether you’re hiring for standalone restaurants, chain establishments or dining venues within hotels and resorts, you can use it as inspiration. Moreover, you can tweak it based on your specific needs and the unique aspects of your culinary operation.

2. Corporate Chef Job Description Template

This Corporate Chef job description template will ensure that you attract top-tier candidates capable of leading culinary operations for a restaurant chain or hotel.

Note: A Corporate Chef is a specific type of Executive Chef. That said, you may also consider using the template below when looking for an Executive Chef.

Job Description for Corporate Chef

Become an integral part of our culinary team at [Company Name], where as a Corporate Chef, you’ll play a pivotal role in upholding and enhancing the culinary standards across our entire organization. 

You’ll collaborate with our executive management team to develop innovative menus, standardize recipes and oversee culinary operations across multiple locations.

Your responsibilities will encompass directing kitchen operations, implementing culinary strategies and ensuring the success of special projects and events. 

Mastery of culinary administration, including large-scale inventory management, budget control and staff training, is essential for success in this role.

Salary: $90,000 to $120,000 per year
Schedule: Full-time, Monday–Friday, with occasional weekends or evenings as needed
Benefits: Bonus plan, life and disability insurance, 401(k), flexible spending account, paid time off, medical, dental and vision insurance, discounts on company products and services

Duties & Responsibilities

• Develop and implement standardized menus across all company locations, taking into account regional preferences, cost management and customer trends
• Oversee the culinary operations of multiple kitchens, ensuring consistent quality and efficiency
• Lead, train and mentor Sous Chefs, Kitchen Managers and culinary teams at various locations
• Monitor and manage food inventory levels across all kitchens, optimizing supply chain efficiency and reducing waste
• Ensure compliance with health and safety standards, including food handling, sanitation and kitchen safety protocols
• Innovate and introduce new culinary trends and techniques to keep menus fresh and appealing
• Collaborate with the corporate management team to align culinary operations with company goals and financial targets
• Troubleshoot and resolve complex kitchen-related issues to ensure seamless operations across all locations
• Maintain an organized and efficient kitchen environment in accordance with corporate standards
• Coordinate and oversee the execution of special events, catering operations and new restaurant openings

Experience Requirements & Skills

• Proven experience as an Executive Chef or Corporate Chef in a large-scale or multi-unit operation
• At least 10 years of overall culinary experience
• Extensive knowledge of global cooking techniques, cuisines and food safety regulations
• Strong leadership and management skills, with experience overseeing multiple teams across various locations
• Culinary creativity and the ability to develop and implement innovative recipes on a large scale
• Exceptional communication skills to effectively coordinate with kitchen teams, management and other departments
• Excellent time management and organizational skills, with the ability to manage multiple projects simultaneously
• Attention to detail in food preparation, presentation and quality control
• Ability to work under pressure and meet tight deadlines

Education & Certifications

• Culinary degree from a recognized culinary school or institute
• Formal apprenticeship or significant on-the-job training in a high-volume, multi-location culinary environment
• Relevant certifications in food safety and sanitation

3. Chef de Cuisine Job Description Template

This job description for a Chef de Cuisine (otherwise called a Head Chef) will help you get the right candidates who can oversee kitchen operations. 

Job Description for Chef de Cuisine

Join our culinary team at [Company Name], where your role as Chef de Cuisine is essential to delivering top-notch culinary experiences that keep our guests coming back. 

As the lead in the kitchen, you’ll work directly with our Director of Restaurant Operations to set the tone and standards for food quality, menu innovation and kitchen efficiency.

Your responsibilities will include overseeing kitchen operations, mentoring kitchen staff and ensuring that every dish meets our exacting standards. 

Salary: $60,000 to $90,000 per year
Schedule: Full-time, with flexibility to include evenings, weekends and holidays as needed
Benefits: Life and disability insurance, flexible spending account, paid time off, medical, dental and vision insurance, 401(k)/retirement plan, tuition reimbursement

Duties & Responsibilities

• Lead the kitchen team in daily operations, ensuring the highest standards of food quality and consistency
• Design and update menus to reflect seasonal ingredients, customer preferences and current food trends
• Supervise and mentor Sous Chefs, Line Cooks and other kitchen staff, fostering a culture of excellence and teamwork
• Manage inventory levels, placing orders as needed to ensure a well-stocked kitchen while minimizing waste
• Uphold strict health and safety standards, including food handling procedures and kitchen sanitation
• Standardize recipes and ensure that all kitchen staff are trained in proper preparation and cooking techniques
• Collaborate with restaurant management to align culinary operations with overall business goals
• Troubleshoot and resolve any kitchen-related issues promptly to maintain smooth operations
• Maintain a clean, organized kitchen environment that meets all health and safety regulations
• Stay updated on culinary trends and innovations to keep the menu fresh and exciting

Experience Requirements & Skills

• Minimum of three years in a Corporate Chef role or similar
• At least 10 years of overall culinary experience
• In-depth knowledge of various cooking techniques and cuisines
• Strong leadership and management skills to guide and train the kitchen team
• Culinary creativity with the ability to design and execute innovative, seasonal menus
• Excellent communication skills to effectively coordinate with the kitchen team and front-of-house staff
• Time management and organizational skills to oversee multiple tasks in a fast-paced environment
• Attention to detail in food preparation, presentation and quality control
• Ability to work well under pressure and meet deadlines consistently

Education & Certifications

• Culinary degree from a recognized culinary school or institute
• Formal apprenticeship or extensive on-the-job training in a professional kitchen
• Relevant certifications in food safety and sanitation

4. Executive Sous Chef Job Description Template

This Executive Sous Chef job description template is designed to help you attract experienced senior Chefs capable of leading kitchen operations alongside the Executive Chef.

Note: An Executive Sous Chef holds a senior leadership role, distinct from the traditional Sous Chef. While both positions are integral to kitchen management, the Executive Sous Chef plays a more prominent role in overseeing overall culinary operations, supporting the Executive Chef in a broader capacity.

Job Description for Executive Sous Chef

Join our culinary team at [Company Name], where as an Executive Sous Chef, you will serve as a key leader in ensuring the smooth operation of our kitchen. Reporting directly to the Executive Chef, you’ll be responsible for managing daily kitchen activities, supervising kitchen staff and maintaining the highest culinary standards.

Your leadership will be essential in menu development, kitchen management and ensuring that every dish leaving the kitchen meets our exacting standards.

Salary: $70,000 to $100,000 per year
Schedule: Full-time, with the flexibility to include evenings, weekends and holidays as needed
Benefits: Life and disability insurance, flexible spending account, paid time off, medical, dental and vision insurance, 401(k)/retirement plan, professional development opportunities

Duties & Responsibilities

• Assist the Executive Chef in overseeing all kitchen operations, ensuring consistent quality and efficiency
• Develop and execute new menu items in collaboration with the Executive Chef, focusing on seasonal ingredients and culinary trends
• Supervise and train kitchen staff, including Sous Chefs, Line Cooks and other team members, fostering a positive and productive work environment
• Manage inventory and order supplies to maintain a well-stocked kitchen while minimizing waste
• Uphold strict food safety and sanitation standards, ensuring compliance with health regulations
• Ensure that all kitchen stations operate smoothly during service, stepping in to support or troubleshoot when necessary
• Coordinate kitchen staff schedules and oversee shift planning to ensure optimal kitchen coverage
• Act as a liaison between the kitchen and front-of-house staff to ensure seamless service and communication
• Assist in budgeting, cost control and financial management of kitchen operations
• Oversee special projects such as catering events, pop-ups and seasonal promotions

Experience Requirements & Skills

• Proven experience in a senior Chef role, such as Sous Chef or Chef de Partie, with at least five years of overall culinary experience
• Strong leadership and management skills, with experience overseeing kitchen teams and operations
• Extensive knowledge of various cooking techniques, cuisines and food safety regulations
• Ability to develop and execute innovative recipes, incorporating seasonal and local ingredients
• Exceptional organizational and time management skills to juggle multiple responsibilities in a fast-paced environment
• Excellent communication skills for coordinating with kitchen staff, management and front-of-house teams
• Ability to work well under pressure and meet tight deadlines
• Strong attention to detail in food preparation, presentation and quality control

Education & Certifications

• Culinary degree from a recognized culinary school or institute
• Formal apprenticeship or significant on-the-job training in a high-volume kitchen
• Relevant certifications in food safety and sanitation

5. Chef de Partie Job Description Template

This job description for a Chef de Partie (aka a Line Cook) is designed to attract culinary professionals who can take on the responsibility of managing a kitchen station. 

Job Description for Chef de Partie

[Company Name] is looking for a Chef de Partie to assist in ensuring the smooth operation of our kitchen. 

As a key member of the brigade, you’ll work closely with the senior Chefs to prepare dishes that meet our high standards of quality and presentation.

Your responsibilities will include managing a specific section of the kitchen, preparing ingredients, cooking dishes to order and maintaining cleanliness and organization in your work area. 

Mastery of your assigned station and the ability to work efficiently under pressure are essential for success in this role.

Salary: $15 to $22 per hour (non-tipped position)
Schedule: Full-time or part-time, including evenings, weekends and holidays as required
Benefits: Health, dental and vision insurance, paid time off, meal discounts, uniform allowance, training and development opportunities, employee assistance program

Duties & Responsibilities

• Manage a specific section of the kitchen (e.g., grill, sauté, pastry), ensuring that all dishes are prepared to the highest standards
• Prepare and cook menu items according to recipes and quality standards set by the Head Chef
• Assist in the development and execution of new menu items
• Maintain a clean and organized work area, adhering to all food safety and sanitation guidelines
• Ensure that all ingredients are prepped and ready for service, minimizing waste and optimizing efficiency
• Collaborate with other kitchen staff to ensure a smooth and timely service
• Monitor stock levels for your section, placing orders as needed to maintain adequate supplies
• Troubleshoot any issues that arise in your section, ensuring a seamless operation during service
• Assist in training junior kitchen staff and ensuring they adhere to the kitchen’s standards and procedures

Experience Requirements & Skills

• At least one year of culinary experience, preferably in a high-volume kitchen
• Strong knowledge of various cooking techniques relevant to your section
• Ability to work efficiently and maintain quality under pressure
• Strong organizational skills to manage your station and prepare dishes to order
• Good communication skills to work effectively with the rest of the kitchen team
• Attention to detail in food preparation, presentation and quality control
• Ability to follow recipes accurately and consistently

Education & Certifications

• Culinary degree or relevant on-the-job training in a professional kitchen
• Knowledge of food safety and sanitation regulations

6. Assistant Chef Job Description Template

The term “Assistant Chef” encompasses various positions below the Head Chef — including Sous Chefs, Line Cooks and Prep Cooks.

This Assistant Chef job description template is versatile, making it suitable for hiring a wide range of non-management culinary staff.

Chef Assistant Job Description 

[Company Name] is seeking Assistant Chefs to support our kitchen’s operations and ensuring high-quality food production. 

Whether you’re assisting the Head Chef directly or working a specific section, your contributions are key to maintaining our culinary standards.

If you’re looking to gain skills in a collaborative kitchen environment that values dedication and ambition, we highly encourage you to apply!

Salary: $18 to $25 per hour (non-tipped position)
Schedule: Full-time or part-time, including evenings, weekends and holidays as needed
Benefits: Health, dental and vision insurance, paid time off, meal discounts, opportunities for career advancement, employee assistance program, uniform allowance

Duties & Responsibilities

• Assist in the preparation and cooking of dishes, following recipes and quality standards set by the Head Chef
• Help with menu planning and development, providing input on new dishes and specials
• Maintain cleanliness and organization in the kitchen, ensuring all health and safety regulations are followed
• Prepare ingredients and ensure that the kitchen is fully stocked with necessary supplies before each shift
• Collaborate with other kitchen staff to ensure efficient and timely food service
• Monitor food quality and presentation, ensuring that every dish meets our high standards
• Troubleshoot and resolve any issues that arise in your station to ensure smooth kitchen operations

Experience Requirements & Skills

• Previous experience in a similar role, such as Prep Cook, Line Cook or Kitchen Assistant
• Basic knowledge of various cooking techniques and kitchen operations
• Ability to work efficiently under pressure while maintaining high standards of quality
• Strong organizational skills to manage tasks and meet deadlines
• Good communication skills for working effectively with the kitchen team
• Attention to detail in food preparation, presentation and adherence to recipes
• Ability to follow instructions and adapt to different kitchen environments
• Understanding of food safety and sanitation guidelines

Education & Certifications

• High school diploma or GED
• Culinary degree or relevant on-the-job training in a professional kitchen preferred

7. Banquet Chef Job Description Template

This Banquet Chef job description template will help you attract talented Chefs who excel in preparing food for large-scale events and banquets, ensuring smooth operations and exceptional food quality for every occasion.

Job Description for Banquet Chef

Join our culinary team at [Company Name] as a Banquet Chef, where you will take the lead in delivering exceptional culinary experiences for large events, banquets and catered functions. 

You’ll be responsible for overseeing all aspects of banquet food preparation, ensuring that every dish is perfectly executed while maintaining high standards of quality and consistency.

As the Banquet Chef, you will work closely with our events team to customize menus and ensure that our kitchen runs smoothly during large-scale operations, from preparation to service.

Salary: $60,000 to $85,000 per year

Schedule: Full-time, part-time

Benefits: Life and disability insurance, flexible spending account, paid time off, medical, dental and vision insurance, 401(k)/retirement plan, meal discounts, employee assistance program

Duties & Responsibilities

• Ensure the highest standards of food quality, presentation and taste are maintained during service
• Manage food inventory and supplies for banquet functions, placing orders as needed
• Maintain strict health and safety protocols, including food handling, sanitation and kitchen cleanliness
• Troubleshoot any kitchen or operational issues during events to ensure seamless service
• Coordinate with the front-of-house team to ensure efficient service and clear communication during banquet operations
• Assist in the preparation and execution of special catering projects, such as weddings, corporate events and other large functions

Experience Requirements & Skills

• Proven experience as a Banquet Chef or in a similar high-volume culinary role, with at least two years of experience in large-scale food production
• Extensive knowledge of banquet-style food preparation and presentation techniques
• Exceptional time management and organizational skills to oversee multiple events simultaneously
• Strong communication skills to work effectively with the events team, kitchen staff and front-of-house personnel
• Attention to detail in food preparation, presentation and quality control
• Ability to work under pressure and meet tight deadlines, particularly during large-scale events
• Knowledge of food safety and sanitation regulations

Education & Certifications

• Culinary degree from a recognized culinary school or institute
• Formal apprenticeship or on-the-job training in high-volume banquet or catering operations
• Relevant certifications in food safety and sanitation

8. Catering Chef Job Description Template

This Catering Chef job description template is designed to attract Chefs with experience in off-site culinary operations, ensuring top-notch food quality and service for a variety of catered events.

Note: A Catering Chef differs from a Banquet Chef primarily in the setting. While a Banquet Chef typically works within a dedicated venue for large, in-house events, a Catering Chef oversees food preparation for off-site events, often managing transportation and setup challenges.

Job Description for Catering Chef

[Company Name] is looking for a skilled Catering Chef to join our team and deliver exceptional culinary experiences for off-site events, ranging from corporate functions to weddings and private parties. As the Catering Chef, you’ll be responsible for preparing, transporting and executing high-quality meals in diverse settings, ensuring that each event meets our clients’ expectations.

You’ll manage all aspects of catering operations, including menu customization, food preparation, logistics and maintaining food quality at off-site locations.

Salary: $55,000 to $80,000 per year
Schedule: Full-time, with flexibility to include evenings, weekends and holidays depending on event schedules
Benefits: Health, dental and vision insurance, life and disability insurance, paid time off, meal discounts, 401(k)/retirement plan, employee assistance program

Duties & Responsibilities

• Oversee food production for off-site events, including menu planning, preparation and transportation of food to event locations
• Customize menus to suit the needs and preferences of clients, taking into account dietary restrictions and event themes
• Ensure the quality and presentation of all dishes, from preparation in the main kitchen to final plating at off-site locations
• Supervise and manage the catering kitchen team, including Sous Chefs, Line Cooks and other staff, to ensure smooth operations
• Coordinate with Event Planners and front-of-house teams to ensure seamless service and clear communication during events
• Handle logistical challenges, including transporting food, setting up temporary kitchen stations and troubleshooting issues on-site
• Monitor inventory levels and order supplies as needed for upcoming catering events
• Maintain strict food safety and sanitation standards during transportation, setup and service at off-site events
• Ensure that all kitchen equipment and tools are properly packed, transported and used at off-site locations
• Stay updated on current catering trends and techniques to keep offerings fresh and appealing

Experience Requirements & Skills

• At least two years of experience as a Catering Chef or in a similar role
• Strong organizational skills and the ability to manage multiple events and tasks simultaneously
• Ability to adapt to different environments and handle the logistical aspects of catering, including transporting and setting up food off-site
• Strong communication skills to coordinate with Event Planners, clients and kitchen staff
• Attention to detail in food preparation, presentation and quality control
• Excellent time management skills to ensure food is delivered and served on schedule
• Ability to work under pressure and solve unexpected challenges during events
• Knowledge of food safety and sanitation regulations, especially for off-site service

Education & Certifications

• Culinary degree from a recognized culinary school or institute
• Formal apprenticeship or extensive on-the-job training in catering or large-scale food production
• Relevant certifications in food safety and sanitation

9. Pantry Chef Job Description Template

This Pantry Chef or Garde Manger job description template will help you attract culinary professionals with expertise in the cold kitchen. Chefs in this role are responsible for preparing and presenting cold dishes, including salads, appetizers and desserts.

Job Description for Pantry Chef/Garde Manger

[Company Name] is looking for a talented [Pantry Chef/Garde Manger] to join our culinary team and take charge of the cold kitchen. In this role, you’ll be responsible for preparing and executing cold dishes such as salads, appetizers, charcuterie and more. 

Your role will be crucial in ensuring consistency, creativity and quality in every cold dish we serve.

As the [Pantry Chef/Garde Manger], you’ll be expected to work closely with the rest of the kitchen team, contributing to the overall success of daily kitchen operations.

Salary: $35,000 to $50,000 per year
Schedule: Full-time, with flexibility to include evenings, weekends and holidays as needed
Benefits: Health, dental and vision insurance, paid time off, uniform allowance, employee discounts, 401(k), professional development opportunities

Duties & Responsibilities

• Oversee the preparation and presentation of cold dishes, including salads, hors d’oeuvres, charcuterie and cold desserts
• Maintain an organized and clean cold-kitchen station, ensuring all ingredients are prepped and stored properly
• Work closely with the Head Chef and other kitchen staff to ensure that the cold kitchen aligns with the overall menu and theme
• Create new and innovative cold dishes, incorporating seasonal ingredients and keeping up with culinary trends
• Ensure that all cold items meet the quality and presentation standards set by the restaurant
• Manage food inventory for the cold kitchen, ensuring fresh ingredients are available and minimizing waste
• Adhere to food safety and sanitation standards, particularly in terms of handling perishable ingredients
• Train and mentor junior kitchen staff in cold-kitchen techniques and standards

Experience Requirements & Skills

• Previous experience as a Pantry Chef, Garde-Manger or in a similar culinary role specializing in cold dishes
• Expertise in preparing a wide range of cold dishes, including salads, appetizers and cold platters
• Strong organizational skills to manage multiple tasks and maintain an efficient cold kitchen station
• Creativity and a keen eye for presentation to design visually appealing cold dishes
• Excellent time management skills to ensure that cold dishes are ready for service in a timely manner
• Ability to work well in a team environment and communicate effectively with other kitchen staff
• Knowledge of food safety and sanitation regulations, particularly regarding cold storage and handling
• Attention to detail in both preparation and presentation

Education & Certifications

• Culinary degree or relevant on-the-job training in a professional kitchen
• Relevant certifications in food safety and sanitation, especially for cold kitchen operations

10. Pizza Chef Job Description Template

This Pizza Chef job description template is designed to help you find skilled candidates capable of crafting high-quality pizzas in a specialty pizzeria or a high-end establishment.

While a person who makes pizzas can also be referred to simply as a Cook, in certain cases — especially in higher-end or specialty restaurants — this person may also be referred to as a Pizza Chef or Pizzaiolo.

Job Description for Pizza Chef

[Company Name] is seeking a skilled and passionate Pizza Chef (or Pizzaiolo) to join our culinary team. As the Pizza Chef, you’ll be responsible for preparing authentic, high-quality pizzas using fresh ingredients and traditional techniques. You will play a crucial role in delivering a consistently excellent pizza experience, from crafting the dough to selecting the best toppings.

You’ll work closely with the kitchen team to create innovative pizza recipes, ensure timely and smooth service and maintain the highest standards of food quality and presentation.

Salary: $40,000 to $55,000 per year
Schedule: Full-time, with flexibility to include evenings, weekends and holidays depending on restaurant hours
Benefits: Health, dental and vision insurance, paid time off, meal discounts, uniform allowance, professional development opportunities, 401(k)/retirement plan

Duties & Responsibilities

• Oversee all aspects of pizza preparation, including dough making, stretching, sauce preparation and topping assembly
• Operate and maintain pizza ovens, ensuring the perfect cooking time and temperature for each pizza
• Maintain an organized, clean and efficient pizza station during service
• Ensure that pizzas are prepared consistently to the highest quality standards, paying close attention to detail in presentation and taste
• Manage food inventory for pizza ingredients, ensuring freshness and minimizing waste
• Adhere to strict food safety and sanitation guidelines, especially when handling dough and perishable toppings
• Collaborate with the kitchen and front-of-house teams to ensure timely and smooth pizza service

Experience Requirements & Skills

• Proven experience as a Pizza Chef, Pizza Cook or similar
• Expertise in dough making, stretching and using a wood-fired or specialty pizza oven
• Ability to work efficiently under pressure, particularly during busy service periods
• Good communication skills to collaborate with the kitchen team and front-of-house staff
• Strong organizational skills to manage your station and ensure a seamless pizza-making process

Education & Certifications

• Culinary degree or relevant on-the-job training in pizza-making
• Certification in food safety and sanitation preferred

11. Chef de Tournant Job Description Template

Also known as a Relief Chef or Roundsman, the Chef de Tournant assists with various culinary tasks, filling in where needed to ensure smooth operations across all stations. That said, the specific Chef job description template below is designed to help you attract versatile culinary professionals who can step into various kitchen roles whenever needed.

Job Description for Chef de Tournant

[Company Name] is seeking a flexible and skilled Chef de Tournant to join our dynamic kitchen team. 

As the Chef de Tournant, you will need to be proficient in all kitchen areas, from pastry to grilling, providing support wherever it’s needed and adapting quickly to various cooking styles and techniques. You will be reporting directly to the Executive Chef. 

If this sounds like your preferred type of culinary job, we invite you to apply today. 

Salary: $50,000 to $65,000 per year
Schedule: Full-time

Duties & Responsibilities

• Rotate through various kitchen stations, including grill, sauté, pastry and prep, filling in for other Chefs as needed
• Ensure that each station maintains consistent quality, speed and presentation standards regardless of where you are working
• Step in to assist during high-volume service, especially during peak hours or in the absence of other key kitchen staff
• Provide training and support to junior kitchen staff across different stations, helping to develop their skills and maintain kitchen efficiency
• Manage mise en place (preparation) for multiple stations to ensure smooth transitions during service
• Troubleshoot and resolve kitchen issues as they arise, from station-specific problems to general kitchen operations
• Collaborate closely with the Executive Chef and Sous Chefs to ensure seamless kitchen operations
• Offer input on new dishes or techniques based on your experience rotating through various stations

Experience Requirements & Skills

• Proven experience as a Chef de Tournant, Relief Chef or in a similar position where you worked across multiple kitchen stations
• Expertise in a wide range of culinary techniques and a broad knowledge of various kitchen stations (grill, sauté, pastry, etc.)
• Adaptability and versatility to work efficiently across multiple areas of the kitchen, often switching between stations during service
• Strong problem-solving skills to quickly troubleshoot and manage kitchen issues under pressure
• Excellent communication skills to effectively collaborate with kitchen staff and management
• Attention to detail in food preparation and presentation, no matter the station
• Ability to stay calm and organized in fast-paced, high-stress environments
• Flexibility in working schedule, with the ability to jump in wherever needed during service

Education & Certifications

• At least three years of progressive culinary experience
• Culinary degree from a recognized culinary school or significant on-the-job training in various kitchen stations
• Relevant certifications in food safety and sanitation

12. Entremetier Job Description Template

This Entremetier job description template is designed to help you attract skilled Chefs with expertise in the preparation of vegetable, soup and egg dishes, as well as other side dishes that accompany main courses. 

Sometimes called a Vegetable Chef, the Entremetier plays a crucial role in ensuring the quality of a restaurant’s sides and complements.

Job Description for Entremetier

At [Company Name], we are seeking a talented and dedicated Entremetier to join our kitchen team. As the Entremetier, you will be responsible for preparing a variety of vegetable-based dishes, soups and other sides that enhance the overall dining experience. Your creativity and precision will help ensure that each dish is perfectly balanced in taste and presentation.

You will work closely with the other kitchen stations to ensure smooth service and the highest standards of culinary excellence.

Salary: $40,000 to $55,000 per year
Schedule: Full-time, with flexibility to include weekends, holidays and evenings
Benefits: Health, dental and vision insurance, paid time off, meal discounts, 401(k) retirement plan

Duties & Responsibilities

• Prepare and cook vegetable dishes, soups, eggs and other sides to complement the main course
• Collaborate with the Head Chef and Sous Chefs to create seasonal and creative side dishes that align with the menu
• Maintain a clean, organized and efficient work station, ensuring all necessary ingredients are prepped and ready for service
• Monitor stock levels for vegetables, soups and related ingredients and communicate with  kitchen management to ensure adequate supply
• Contribute to menu development by offering suggestions for new side dishes or methods of preparation
• Adhere to portion control and presentation standards to ensure consistency with each dish served
• Stay current with culinary trends, particularly in vegetable preparation and soups and apply that knowledge to continuously improve the offerings
• Train and mentor junior kitchen staff in the correct techniques for preparing vegetable and side dishes, ensuring high-quality standards are met

Experience Requirements & Skills

• At least one year of experience as an Entremetier, Line Cook or in a similar role focused on vegetable and side dish preparation
• Strong culinary skills and experience in preparing a variety of vegetable-based dishes, soups and accompaniments
• Excellent time management and organizational skills, capable of juggling multiple tasks in a fast-paced kitchen environment
• Creativity and an eye for detail to ensure that all sides and accompaniments are visually appealing and flavourful
• Ability to work under pressure, particularly during busy service hours, while maintaining high standards of food quality
• Strong teamwork and communication skills, with the ability to collaborate effectively with other kitchen stations and management
• Knowledge of food safety and sanitation guidelines, especially regarding the handling of fresh vegetables and perishables

Education & Certifications

• Culinary degree or relevant on-the-job training in professional kitchens
• Relevant certifications in food safety and sanitation

13. Poissonnier Job Description Template

This Poissonnier job description template is designed to help you attract Chefs who specialize in preparing and cooking fish and seafood dishes. A Poissonnier is responsible for creating high-quality seafood dishes and working closely with other Chefs to ensure a smooth and efficient kitchen operation.

Job Description for Poissonnier

Join our team at [Company Name] as a Poissonnier, where you will be in charge of preparing and cooking a wide variety of fish and seafood dishes. In this role, you will be responsible for ensuring the quality and presentation of all seafood items, from classics to new and experimental dishes, while maintaining the highest standards of food safety and cleanliness.

As the Poissonnier, you’ll have the opportunity to showcase your seafood expertise and contribute to the overall culinary excellence of our establishment.

Salary: $50,000 to $65,000 per year
Schedule: Full-time, with flexibility to work evenings, weekends and holidays
Benefits: Medical and dental insurance, paid parental leave, annual performance bonuses, professional growth opportunities, complimentary staff meals, gym membership discounts

Duties & Responsibilities

• Prepare and cook fish and seafood dishes, ensuring high standards of flavor, presentation and freshness
• Oversee the proper cleaning, filleting and portioning of all fish and seafood items, ensuring minimal waste and maximum quality
• Collaborate with the Head Chef and kitchen team to develop new seafood dishes and update the menu based on seasonal availability
• Maintain strict inventory control of seafood and relevant ingredients, placing orders as needed and managing stock rotation to ensure freshness
• Ensure compliance with food safety and hygiene regulations, particularly regarding the storage and handling of raw fish and seafood
• Assist with training junior kitchen staff on seafood preparation techniques and best practices
• Work closely with other kitchen stations to ensure timely and smooth service during busy hours
• Monitor and manage the preparation of seafood appetizers, entrées and accompaniments, ensuring consistent portion sizes and presentation

Experience Requirements & Skills

• Proven experience as a Poissonnier, Fish Chef or in a similar culinary role
• Minimum of three years of overall kitchen experience
• Expertise in fish and seafood preparation, including filleting, deboning and cooking using various methods (grilling, baking, poaching, etc.)
• Strong understanding of sustainable seafood sourcing and seasonality, with an ability to adapt menus based on availability
• Excellent knife skills and the ability to handle seafood with precision and care
• Ability to work efficiently under pressure, especially during peak service times
• A team player with strong communication skills, able to collaborate effectively with other kitchen staff and management
• Creativity and attention to detail in presenting beautifully crafted seafood dishes
• Familiarity with food safety and hygiene standards, particularly regarding the storage and handling of seafood

Education & Certifications

• Culinary degree or advanced training in seafood and fish preparation
• Certifications in food safety and sanitation are highly preferred
• On-the-job training in reputable kitchens focusing on seafood is an asset

What To Include in Your Chef Job Description

Based on the job description examples we provided, an effective job description for Chefs includes the following sections:

Job Title

The job title must precisely reflect the position. As you already know, different types of Chefs need to fulfill duties specific to their role in the kitchen. 

A well-defined title helps potential candidates understand the level of expertise required and the scope of the position.

Additionally, a precise job title sets the tone for the entire job description. This will make sure you attract applicants who are the right fit for your team.

Job Overview

This section offers an overview of the role, emphasizing its purpose and mission within the company or organization.

In a Head Chef job description, for instance, the job overview should outline the role’s objective in the restaurant or hotel.

Here’s a quick example:

“As Head Chef, you will lead the kitchen team, create high-quality menus and deliver excellent dining experiences to guests. The Head Chef plays an important role in upholding the company’s reputation for exceptional culinary standards.

Mastery of culinary administration, such as inventory management and budget oversight, is critical to excelling in this position.”

Salary

When creating a job description for any position, outlining the salary is crucial for attracting the best candidates. 

Transparency not only sets clear expectations, but also helps candidates determine whether the position aligns with their financial needs and preferences.

So for example, if your job description states a salary of $60,000–$90,000 per year, you’ll only get Chef applicants who are okay with earning within that range. This will save you valuable time and eliminate the need to heavily negotiate the Chef’s salary during the interview.

Benefits

The benefits package is another factor that candidates often consider before applying. Just like salary, benefits can influence a candidate’s decision to join your team. 

Whether it’s health insurance, retirement plans, paid time off or professional development opportunities, the benefits and perks you offer can make the position more attractive and competitive.

Tailor the benefits to the specific Chef role you’re hiring for. High-level positions like Executive Chef or Head Chef may require comprehensive packages with monetary incentives, including bonuses and profit sharing. 

For roles like Line Cook or Sous Chef, focus on benefits that emphasize work-life balance, such as flexible schedules, meal discounts and training opportunities.

The goal is to align the benefits with the role’s expectations and what would attract your ideal candidate. Researching industry standards or consulting with current employees can help you identify which benefits are most valued. 

Offering a competitive benefits package not only attracts strong candidates but also helps with long-term retention.

Schedule

Outlining the work schedule is important for setting expectations and attracting candidates who are compatible with your restaurant’s operational needs. 

Specify whether the role is full-time or part-time and include details about typical working hours, such as evenings, weekends or holidays. 

Mentioning the possibility of overtime or flexible scheduling can appeal to candidates who value work-life balance or are looking for additional earning opportunities. 

Providing this information will help ensure that applicants are aware of the job’s demands. As a result, you’ll get a better match between the candidate and the demands of the role.

Job Duties and Responsibilities

This section should provide specific details regarding the duties and responsibilities inherent to the role. Each responsibility should be clearly written to help candidates have a good understanding of their expected tasks.

Ideally, you should start with the core responsibilities that are unique to the role, such as: 

• “Overseeing kitchen operations” for Executive Chefs
• “Managing a workstation” for a Chef de Partie or Line Cook
• “Assisting in food preparation” for Prep Cooks

For job titles like Assistant Chef that may encompass multiple positions, you should consider listing a wider range of duties. This will allow you to attract candidates who are versatile and can adapt to different tasks. 

It’s also important to emphasize leadership, administrative and creative duties that might come with the position you’re hiring for.

By doing all of this you help candidates understand the responsibilities that will be required of them. In turn, this will ensure that only those with the necessary skills and experience apply for the position.

Chef Experience and Skills

In this section, it’s important to distinguish between the required and preferred experience and skills for the role. 

For high-level positions like Executive Chef and Head Chef, you should state that you require previous experience in leadership roles and a thorough understanding of different culinary techniques.

For roles such as Line Cook and Restaurant Chef, on the other hand, the required qualifications can be focused more on specific cooking skills, the ability to follow recipes and familiarity with kitchen operations.

As for preferred experience, you should include that familiarity with certain cuisines and knowledge of advanced culinary techniques is a big plus, but not that big of a deal if an otherwise great candidate lacks them. 

This will give you flexibility in the hiring process, as you’ll attract a wider range of candidates who meet most of your listed criteria.

At the end of the day, it’s up to you to decide which combination of experience and skills best fits your open position.

Culinary Education and Certifications

Here, list the level of educational attainment and the certifications that are an absolute must versus preferred ones. 

In most establishments, a high school diploma or GED is the minimum education requirement for Chef roles.

For positions like Executive Chef or Chef de Cuisine, you’ll probably want someone with a formal culinary degree from a renowned institution, as well as certifications like food safety and sanitation.

Meanwhile, for a Sous Chef role, a food safety certification may suffice. However, you may also state that you prefer someone with an associate’s or bachelor’s degree in culinary arts.

Other items you can list as preferences here include a diploma or degree in pastry arts, international cuisine or wine pairing. Check out the table below for more examples:

Certification	Organization	Description
Certified Executive Chef	American Culinary Foundation	Tailored for experienced industry professionals, showcasing advanced culinary expertise and leadership capabilities
Certified Culinarian	American Culinary Foundation	Ideal for those just starting in the industry; provides an overview of fundamental culinary techniques
Certified Sous Chef	American Culinary Foundation	Created for experienced Sous Chefs looking to advance their careers in kitchen management
ServSafe Food Protection Manager Certification	National Restaurant Association	Covers advanced topics regarding food safety management
Certified Specialist of Wine	Society of Wine Educators	Valuable for those working in upscale establishments; helps Chefs elevate their dishes through wine pairing

Similar to the section on skills and experience, it’s up to you to decide the necessary level of certification and education when hiring a Chef for your team.

Just make sure you keep an open mind, as some Chefs bring practical experience and skills to the role, even though they might not meet your educational requirements.

Tips for Writing a Job Description for Chef Positions

The World Travel & Tourism Council (WTTC) states that 1 in 5 new jobs is created by the hospitality and tourism industry.

[Source: WTTC]

Given this intense competition in talent sourcing, employers must exert every effort to ensure they attract the best talent — beginning with a job description. 

Having said that, here are some final tips that will help you succeed in doing so:

• Keep a positive tone: Use a positive and welcoming tone in your job description. This doesn’t mean you have to break professionalism, it’s all about striking the balance between being friendly and courteous to help candidates feel valued and excited about the chance to be a part of your team.
• Strive for clarity in your language: Use simple sentences and concise wording to avoid confusing prospective applicants. As an employer, it’s crucial to effectively communicate the duties and requirements of the position to ensure understanding and alignment with potential candidates.
• Structure your job description in a clean and organized format: Optimize the formatting of your job description so that it’s easy to read and navigate. Break up large blocks of text using bullet points and subheadings. Ensure that your job description is appealing and accessible across different devices.
• Spell out terms before resorting to abbreviations and acronyms: While abbreviations and acronyms help in keeping your job description concise, some candidates may not grasp their meaning. It’s advisable to spell out the complete word or phrase initially before introducing the corresponding abbreviation or acronym later on.
• Encourage inclusivity through gender-neutral language: Using gender-neutral language in the job description promotes inclusivity and diversity. It guarantees that all candidates, regardless of gender, perceive equal representation and appreciation. 

For more insights on promoting inclusivity in the kitchen, you can check out our interview with Chef Hanalei Souza. There, we discuss with her how gender inclusivity is also covered as an essential aspect of creating a positive workplace.

Similar Job Titles

• Head Chef Job Description
• Kitchen Manager Job Description
• Executive Chef Job Description
• Sous Chef Job Description
• Cook Job Description